You are here

Stir Fried Chinese Cabbage With Water Chestnuts

I.am.Vegetarian's picture
Ingredients
  Brown bean sauce 1 Tablespoon
  Soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
  Water 1 Tablespoon
  Onion 1 Small
  Oil 2 Tablespoon
  Fresh mushrooms 8 Ounce
  Mushrooms 8 Ounce
  Chinese cabbage 1 Pound (Also Called Won Bok, Celery Cabbage, Napa Cabbage)
  Canned water chestnuts 5 Ounce, drained (1 Can)
  Mung bean sprouts 6 Ounce
  Coriander leaves 2 (Or As Desired, For Garnish)
  Fresh coriander leaves 1 Tablespoon (As Desired, For Garnish)
Directions

GETTING READY
1) Attach a slicing disc to the work bowl of a food processor and slice onion in it after cutting it to fit feed tube and keep them aside.
2) Slice mushrooms with firm pressure after stacking them sideways to fit feed tube.
3) Slice cabbage after cutting it into lengths to fit feed tube vertically.
4) Finally add water chestnuts to feed tube and slice them.

MAKING
5) Take a measuring cup and mix together brown bean sauce, soy sauce, cornstarch and water in it and then keep aside.
6) In a large skillet, over medium-high heat, heat 2 tablespoons of oil and sauté sliced onions in it for 1 minute.
7) Mix in mushrooms and sauté them for 2-3 minutes until soft.
8) Mix in cabbage, water chestnuts and sprouts, tossing to mix.
9) Cook the vegetables, covered over medium-low heat for 3-4 minutes until cabbage is crisp.
10) Pour in the brown bean sauce mixture after giving it a quick stir.
11) Stir and cook the mixture until sauce thickens.

SERVING
12) Garnish with fresh coriander and serve at once.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

Rate It

Your rating: None
4.003125
Average: 4 (16 votes)